Method

Heat the oven to 170°C/150°C fan/gas 3½. In a large mixing bowl, whisk the yogurt, oil and sugar until smooth. One at a time, whisk in the eggs, then stir in the rest of the ingredients with a pinch of salt until just combined – don’t overmix.

Divide the mix among the cases (it will fill them generously), then push the reserved blueberries into the top of each muffin. Bake for 40 minutes or until a skewer pushed into the centre comes out clean. Cool on a wire rack.

Method

Heat the oven to 170°C/150°C fan/gas 3½. In a large mixing bowl, whisk the yogurt, oil and sugar until smooth. One at a time, whisk in the eggs, then stir in the rest of the ingredients with a pinch of salt until just combined – don’t overmix.

Divide the mix among the cases (it will fill them generously), then push the reserved blueberries into the top of each muffin. Bake for 40 minutes or until a skewer pushed into the centre comes out clean. Cool on a wire rack.

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delicious. tips

Vary the filling by swapping the blueberries for raspberries or chocolate chips.

They’ll freeze for up to 3 months. Defrost, then warm them through in a low oven for 5 minutes before serving.